Simple Cream of Broccoli Soup

Yield:
4 servings
Level:
Easy
Ingredients
  • 2 tablespoons butter
  • 1/2 cup cream, heavy, light or
  • 1 onion, chopped
  • half-n-half
  • 1 russet potato, peeled and chop
  • Nutmeg, to taste
  • 6 cups canned chicken stock, warmed
  • Salt
  • 3 cups chopped broccoli florets and stems
  • Pepper
Directions

In a large pot, melt butter and cook onion until tender over medium high heat. Add potato and toss to coat with butter. Add hot stock and bring to a simmer. Stir in broccoli and return to a simmer. When potato and broccoli are tender, puree in batches in a blender or food processor. Return to pot and add cream. Season to taste and serve warm


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    33 Reviews
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    This recipe was a good base start however, I altered after reading other reviews. I did use 2 cloves of garlic,garlic powder and parsley. A little corn starch is a great thickening agent for gravy, so I added about 1 tablespon.
     
    In addition, I also added cooked bacon for flavor. It was a bit to watery, so next time I will use less chicken stock, more cream , add a few more potatoes and some shredded cheddar cheese to thicken the soup. Top with chives, serve with a hearty bread.
     
    I added garlic pepper and garlic powder. Next time I think I'll leave some broccoli out of the blender to add texture. I think it was tasty! Perfect fall soup.
    good. mine's pretty delicious too... 
    I followed the recipe as written except that I used vegetable stock instead of chicken stock since I am a vegetarian. I found the finished soup to be too thin. Perhaps my potato was too small? Next time will use less stock or more potato. I also thought that it was a bit bland so I added approximately 1/3 tsp of curry powder and, man, did that brighten it up! Curry is a great compliment to broccoli.
    I used this basic recipe to start my leftover vegetable soup. I had about 3-4 cups of leftover broccoli, a cup of chopped asparagus spears with garlic, and heavy cream that did not get used during the holiday.
     
    Since I didn?t have any chicken broth, I added four cups of water to make a vegetable broth. I used the food processor to finely chop the asparagus and broccoli spears--- leaving several flowerets in tact and added to the soup. The potatoes and heavy cream thicken the soup, nicely. I added spices to taste.
     
    This recipe was alright. I thought it tasted too much like the chicken stock and not enough like a cream-based soup. After tasting it I added more cream to thicken it and let it simmer for quite a while longer to try and reduce the chicken stock out. I also roasted some broccoli florets in the oven and added those in at the end so that I could have a whole broccoli chunks in the soup. I'll definitely be altering this recipe by not adding so much chicken stock and by increasing the amount of cream. But overall, this was my first time doing a cream of broccoli and it was tasty and very easy to do.  
     
    Oh, and my immersion blender did a great job instead of taking the soup out and putting it into a food processor. I didn't have to take the pot anywhere to puree the broccoli and potatoes.
    This is the first time I have attempted to make cream of broccoli soup and this recipe was easy. I used garlic instead of nutmeg like the reviews said and it was great.
    I took some of the advice of comments and added 3 cloves garlic instead of nutmeg. And also used 5 cups broccoli and 4 cups stock reducing both from original recipe.
     
    I used 2 sweet potatoes instead of regular and also used white pepper instead of regular and cut the cream.
     
    I think I will add more garlic next time and maybe some red chili flakes.
     
    Very yummy though.
    I made a few deviations from the recipe...I used 4 cups of chicken stock instead of 6, I used a cup of cream and 2 large potatoes. I also added garlic when I put the onions in. The results are a thick creamy soup. Awesome!
    Good soup but needed to be thicker for my palet. Add more pototes.
    My husband, who does not like soup, enjoyed this one and found it to be filling. Very easy to make and quite healthy. I used fat-free half-and-half and then put cheddar cheese on top as a calorie trade off.
    Not only is this recipe simple to make it tastes great. I used a large potato and when i pureed everything, I left out some of the broth and it was perfect. if you decide to make this soup., enjoy it tastes great
    worked very well -- deleted onion (allergic), exchanged chicken/rice soup (two 15oz cans + 1.75 cups water) for chicken stock, garlic for nutmeg, and added maybe another cup of broccoli.
     

     
    very thick, very tasty, and not so bad in prep. messiest was chopping broccoli, though i suppose i could have gone without doing that (blend each portion about 3-5 seconds worked well)...
     

     
    thanks for the idea!
    I made this soup on the thick side and put shredded cheddar in the center when I served it.
    It's not that the soup was bad, but it came out very thin and since I don't really like pureed broth as soup, I added an entire bag of chopped, frozen broccoli after I pureed everything.
    I added some instant mashed potato flakes to thicken this up. I also used way more broccoli -- 2 regular size bages of frozen, and about a Cup of cream. Garlic powder, salt, pepper, and nutmeg to season. Hubby loves it!!
     
    I love it...
    This recipe is simple, fast and taste pretty good.
    I added 3 cloves of garlic to enhance the flavor. I used less chickenn stock and it wasn't as thin.
    This soup was very easy to make and it tasted fantastic. My family loved it! If you want a thicker soup add more broccoli to the mix. I used 5 cups rather than 3, and I used 3 potatoes rather than 1. I also added shredded cheddar after I added the cream. Add cheese to suit your families tast buds.
    This recipe can be made even easier by chopping the broccoli and the potato in a food processor. Then, you don't have to go through the legthier step of waiting for it to cool to puree it. I added 3-4 cloves of garlic and only 4-5 cups of broth. If you can use homemade stock, by all means do it; it makes a huge difference in the taste.
    It was not thick enough for my style/taste.
    very easy to make and tastes great! i added frozen corn to mine.....which makes it like a chowder. Very good.
    I tried it and everyone was amazed at the taste and the easy it was made
    The recipe came out a little too thin. I will use less chicken stock the next time I make this recipe. The flavor was amazing though!
    I actually was so in love with this soup that I took some to my mother-in-law when she was sick! Now she is a cook and she called me for the recipe. Now that's satisfaction.
    Good
    Very good flavor, but use less liquid to give a thicker soup.
    So easy to make. Tastes amazing. My kids love it! I add steamed broccoli to the top of it when I serve it!
    This is so simple and delicious
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    This recipe is featured in:

    Spring Produce Guide